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Serves 10

Pumpkin Truffles

A delicious treat you can make with the flesh of your pumpkins after carving them.


  • 130g pumpkin puree
  • 6 tbsp coconut butter (blend up shredded coconut until it forms a butter)
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Tiny pinch salt
  • 100g dark chocolate for coating


  • To make the pumpkin puree, cut up a pumpkin and discard seeds and skin.
  • Roast the pumpkin in the oven on 200°C with 1 tsp coconut oil for 45-60 mins until nicely cooked.
  • Take out of the oven and blend it to a pulp.
  • Place this in a sieve and let the excess water drain out for up to over an hour.
  • In a blender, blend together 130g pumpkin puree, coconut butter, honey, vanilla extract, cinnamon, and salt until well combined.
  • Place this mixture in the fridge for around 30 minutes to cool.
  • Once cooled, roll the mixture into truffle-sized balls and then place in the freezer for up to 1 hour to harden.
  • Using a glass bowl, place it over the top of a pan with 1 inch of water in the pan on medium heat. Make sure the water isn’t touching the glass bowl.
  • Break the chocolate into the bowl and allow it to melt slowly. Take off the heat once melted.
  • Then take out your balls from the freezer and one by one coat them in the chocolate using a fork to lift out and then place on a sheet of baking paper to set.
  • Once all of them are coated, place them in the fridge to set fully.
  • Kcal: 160
  • Protein: 1.1g
  • Fats: 14g
  • Carbs: 6g
  • Fibre: 1.3g
  • Serving: One serving

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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